Jo-Anne van den Berg-Ohms1/4 cup olive oil
1 to 2 teaspoons minced garlic, to taste
Coarse sea salt
Freshly cracked black pepper
3 heads romaine lettuce
2 tablespoons lemon juice
Freshly grated Parmesan cheese
Garlic Croutons (see recipe)
John Scheepers * Bantam, CT
I confess that there are some nights when I am too lazy to make salad. This is when I pass the Romaine to my husband, the grillmaster, so I can get out of virtually any kitchen time. Grilled Romaine is fantastic with grilled steak and a baked Potato. Sander has grown to love it too, as strange as it first appeared to him..
Whisk together the olive oil and minced garlic, salt and pepper, to taste.
Cut the romaine heads in half lengthwise. Brush lightly with the olive oil dressing. Place the lettuce,
heart down, on a preheated grill. Grill until nicely seared and wilted. Remove from grill, brush
lightly with the olive oil dressing and sprinkle with lemon juice and a healthy flurry of grated Parmesan cheese and top with Garlic Croutons.